No, I don't cook in tin-cans. I live and cook in a 35" travel trailer I call a Tin Can, with fond affection of course.I cook mostly from scratch using organic/natural/sustainable produce, grains, and beans, meats, and dairy. I hope I can give you some tips on how I shop frugally making a dollar stretch.

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Monday, May 5, 2014

My husbands favorite meal. I leaned this recipe from my mother years ago. It's real easy and tastes so so good.

You can make any amount you want, that's the secret to this recipe.Green Chili TortillasMedium flour tortillas Jack cheese (or any spicy cheese you might like)Whole sweet chili's in the can. I use one chili per flour tortilla and evaporated milkThe only difference this time is that we now use Trader Joe's Organic Wheat & Corn Flour Tortilla. NO LARD.Ingredients: Wheat flour, water, corn flour (corn masa, trace of lime), soybean oil, honey, baking powder ( monocalcium phosphate, sodium bicarbonate, cornstarch(, salt, and citric acid.Check out the ingredients of your tortilla.You can make any amount you want, that's the secret to this recipe.Just put a sweet green chili (from the can) and top it with shredded jack cheese in the tortilla and roll it up and put seam side down in glass casserole dish sprayed with vegetable oil. Add canned milk until it is 3/4 full in dish. Add more cheese on top. Top with foil. I spray the inside of my foil so the cheese won't stick to it.Cook at 375* until it bubbles and when you stick it with your fork it is tender. Take the foil off and put your oven on broil or just turn the heat up and brown the top. Let it cool or you will burn your mouth big time.